Alejandro Arrozarena Falcon
Executive chef
Tampa,FL
Summary
With a proven track record at Valentine Hotels, I excel in recipe development and fostering hospitality service excellence. My expertise in menu development and cost control, combined with a dedication to high-quality standards, has consistently enhanced customer satisfaction. I am adept at leading teams to optimize kitchen operations, demonstrating a blend of strong leadership and culinary innovation.
Creative culinary professional seeking to transition into new field, developed skills in high-paced kitchen environments. Demonstrates strengths in team collaboration, problem-solving, and time management. Eager to apply these transferable skills to contribute effectively in dynamic and challenging new role.
Overview
9
9
years of professional experience
Work History
Cocinero Jefe
Valentine Hotels
12.2019 - 11.2023
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Cocinero Jefe
ASTON Panorama Hotels
09.2014 - 11.2023
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Education
Cocinero Profesional
FORMATUR
La Habana02-2015
Dependiente Gastronomico
Federación De Asociaciones Culinarias
La Habana06-2013
Nivel II De Cocina
Federación De Asociación Culinaria
La Habana08-2010
Higiene Y Alimentación Saludable
Federacion De Asociaciones Culinarias
La Habana06-2010
Nivel I De Cocina
Federacion De Asociaciones Culinarias
La Habana12-2009
Festival Culinario 490 Aniversario De La Ciudad
Federacion De Asociaciones Culinarias
La Habana11-2009
High School Diploma -
IPUEC Republica De Angola
La Habana06-2009
Skills
- Recipe development
- Food quality
- Menu development
- Kitchen equipment operation and maintenance
- Cost control
- Food service operations
- Hospitality service expertise
- Customer service
- Pasta making
- Recipes and menu planning
- Kitchen operations management
- Cold food preparation
- Food inventories
Languages
English
Limited Working
Timeline
Cocinero Jefe
Valentine Hotels
12.2019 - 11.2023
Cocinero Jefe
ASTON Panorama Hotels
09.2014 - 11.2023
Cocinero Profesional
FORMATUR
Dependiente Gastronomico
Federación De Asociaciones Culinarias
Nivel II De Cocina
Federación De Asociación Culinaria
Higiene Y Alimentación Saludable
Federacion De Asociaciones Culinarias
Nivel I De Cocina
Federacion De Asociaciones Culinarias
Festival Culinario 490 Aniversario De La Ciudad
Federacion De Asociaciones Culinarias
High School Diploma -
IPUEC Republica De Angola